Lambi (Stewed Conch)

About This Recipe

Lambi is the Grenadian name for conch, a large sea snail with dense, chewy meat that requires slow cooking to become tender. In Grenada it is traditionally stewed in a spicy, tomato-based sauce with onion, garlic, and scotch bonnet, developing deep flavour over a long, patient simmer. It is considered festive food, served at celebrations and seaside restaurants, and appreciated across the Eastern Caribbean.

Ingredients

Serves 4

• 700 gconch meat, cleaned and tenderised
• 3tomatoes, chopped
• 1scotch bonnet, pierced but left whole
• 1onion, diced
• 4garlic cloves, minced
• 2 tbspfresh thyme and chives

Instructions

1. 1

   Tenderise conch

   Pound conch meat with a mallet to break down the fibres, then cut into bite-sized chunks.

2. 2

   Sauté aromatics

   Heat oil in a heavy pot. Sauté onion, garlic, and herbs until soft and fragrant, 5 minutes.

3. 3

   Build sauce

   Add tomatoes and cook down until sauce thickens, about 10 minutes. Add scotch bonnet whole.

4. 4

   Slow stew

   Add conch, season with salt and black pepper, and add ½ cup water. Cover and simmer on low heat 70–80 minutes, stirring occasionally, until conch is tender.

5. 5

   Finish

   Remove scotch bonnet, adjust seasoning, and serve with rice or bread.

Variations

• •

  Add coconut milk for a creamier sauce.

• •

  Use lime zest and ginger for a brighter profile.

• •

  Serve as a creole-style stew over grits or fungi.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days. Flavour deepens overnight.

Frequently Asked Questions